There was a sparkling Wine Happy! Birthday Party last night….

I had a recipe for champagne cupcakes on my list for a long time. I was just waiting for the right moment and I was really curious how they would turn out.
They were fantastic! These cupcakes would get the category “royal” if I had to put them in one. The cake was sooo fluffy, moist and tender like I had never had before. The wine flavor came out really well and gave it a taste made for kings, queens and princesses!

The party host, my friend who turned 24 made a wonderful Buffet and it was a pleasure to be her guest. The drinks (at least for the women) were sparkling wine and a real good vanilla schnaps. We were all in culinary heaven!

In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with sparkling wine.

In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.

Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.

Sparkling Wine Butter Cream

6 cups powdered sugar

2 cup butter or lactose free margarine, at room temperature

1 teaspoon vanilla extract

4-6 tablespoons champagne, at room temperature

With an electric mixer, beat together sugar and butter (or margarine). Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute.

Decorate with a piping bag.

I heard a couple “sights” by people who had their first bites of these…that makes me happy!

I’m confused about the frosting, it looks so light and fluffy. You say you used butter, is there a dairy free type of butter? I have never seen it, but if it turns out looking this lovely I would love to give it a try.

@Nicole. I am sorry, that was my mistake. I used lactose free margarine for the frosting. I just corrected it in the recipe post. But I do use a certain type of dairy free margarine that “behaves” like butter. That means it gets hard like butter when it’s cold and it get’s “buttery” fluffy when you beat it with a mixer. It’s called Alsan. I doubt it, you can get it in Alaska, but maybe you can have an eye on such a certain type and try it. (P.S. we do have a dairy free butter they sell here in Germany, but it’s very expensive)

I think I will try to make these the next time I have friends over for dinner. They look so beautiful and the recipe sounds unique and yummy! I might also give the Vanilla Schnaps a try as well. As always, your pictures are wonderful.

Since I don’t know where you live and you can get the same brand like I do here in Germany, I would say any type of sparkling wine which is semi sweet is fine. Or just take your personal favorite, It’ll turn out fine.

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